Pork with Sweet-and-Sour Squash

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5 cups 1-inch cubes peeled butternut squash (about 1 1/4 pounds)

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

3 stalks celery

1 red onion

4 6-ounce pork scallopini, pounded to 1/4 inch thick if necessary

2 tablespoons chopped fresh thyme

3 cloves garlic, sliced

2 tablespoons capers, drained and rinsed

1/4 cup red wine vinegar

3 tablespoons sugar

2 tablespoons chopped fresh basil